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One Pan Chicken and Potatoes Recipe

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4.3 from 7 reviews

This One Pan Chicken and Potatoes recipe offers a flavorful and easy-to-make meal, combining tender chicken thighs and drumsticks with perfectly roasted baby potatoes. The dish is infused with zesty lemon, garlic, and a blend of spices that create a deliciously crispy skin and juicy interior—all cooked together in one pan for minimal cleanup.

Ingredients

Chicken

  • 8 chicken thighs and drumsticks (about 2 ½ pounds)

Vegetables

  • 1 ½ pounds baby potatoes (halved)

Marinade

  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 6 garlic cloves (pressed)
  • 1 teaspoon 7 spice
  • 1 teaspoon paprika
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Instructions

  1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Thoroughly dry the chicken pieces and halved baby potatoes with a paper towel, then arrange them evenly on a 9 x 13 inch oven-safe rimmed baking dish.
  2. Make the Marinade: In a small bowl, whisk together olive oil, lemon juice, pressed garlic, 7 spice, paprika, salt, and black pepper until well combined. Drizzle this marinade evenly over the chicken in the baking dish.
  3. Coat Chicken and Potatoes: Add the halved baby potatoes to the dish and use your hands to toss and evenly coat both the chicken and potatoes with the marinade for maximum flavor.
  4. Bake the Dish: Place the baking dish in the oven uncovered and bake for 55 to 65 minutes. Bake until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F, ensuring it’s fully cooked.
  5. Broil for Crispiness: If desired, switch the oven to broil and cook the chicken and potatoes for an additional 3 to 5 minutes to achieve a golden-brown, crispy skin.
  6. Rest and Serve: Remove the pan from the oven and let the chicken rest for 5 minutes to retain its juices. Garnish with fresh parsley before serving to add a fresh, vibrant touch.

Notes

  • Patting the chicken and potatoes dry ensures the skin crisps up nicely in the oven.
  • 7 spice is a Middle Eastern blend; if unavailable, you can substitute with a mix of cumin, coriander, cinnamon, and allspice.
  • Check the internal temperature of the chicken with a meat thermometer to ensure safety and juiciness.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
  • Serve with a fresh side salad or steamed greens for a complete meal.

Find it online: https://cookedbygrace.com/one-pan-chicken-and-potatoes-recipe/